Homemade Cilantro Lime Ranch Dressing

Cilantro Lime Ranch Dressing in a glass jar

Thanks to our local farmers market and my booming garden, our summer meals have been  full of beautiful salads.

My girls love ranch dressing, and I can’t get enough cilantro….so I set out to make a mouth-watering Homemade Cilantro Lime Ranch Dressing.  After only a couple attempts, I am excited to bring you this super easy, fresh salad dressing.

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Homemade Cilantro Lime Ranch Dressing

  • ¾ cup light mayo
  • ¾ cup Greek yogurt
  • 2 TBS  lime (juice from)
  • 1 tablespoon olive oil
  • 1/3 cup milk
  • 1/3 cup cilantro,  chopped
  • 2 tablespoons fresh chives, roughly chopped
  • 2-3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  1. Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.

Salad, raspberries and Cilantro Lime Ranch Dressing packed in an lunchbox

The day after I made this, Darryl had asked me to pack him a lighter lunch, knowing he was in for a huge dinner. Salad it is! Perfect timing to have him try out my Homemade Cilantro Lime Ranch Dressing!

Here is his  salad, packed in an EasyLunchbox. The salad dressing is in a  Mini Dipper, along with some fresh raspberries for dessert. I also had to include a Lunchbox Love Note for my Darryl 🙂

Two children sitting with lunchboxes

More yummy recipes we love!

5 from 12 votes

Homemade Cilantro Lime Ranch Dressing

I set out to make a mouth-watering Homemade Cilantro Lime Ranch Dressing. I am excited to bring you this super easy, fresh salad dressing.
Prep Time 5 minutes
Cook Time 0 minutes

Ingredients
 

  • ¾ cup light mayo
  • ¾ cup Greek yogurt
  • 2 TBS  lime juice from
  • 1 tablespoon olive oil
  • 1/3 cup milk
  • 1/3 cup cilantro  chopped
  • 2 tablespoons fresh chives roughly chopped
  • 2-3 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.

Nutrition

Calories: 85kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 241mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 1.3mg | Calcium: 35mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Post updated August 2020

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35 Comments

  1. We’re LOVING this recipe. So nice to see a lightened up version of ranch that the whole family will love. We’d love to hook you up with yogurt for future recipes. Email us at champions [at] chobani dot com to chat more!

    Talk soon!

    Emily from Chobani

    1. Thanks Emily! I do love Chobani!!!

  2. Keeley McGuire says:

    This looks/sounds awesome!
    Let me ask you a question –
    I know I could use my mindful mayo, to keep it dairy free, but would a plain non-dairy yogurt suffice in lieu of greek? I know the greek adds a bit more ‘sour’ that might be needed for the recipe… Hmm, thinking out loud LOL made need to just try it!!

    1. I think it would work out fine Keeley. It might just be a little more thinned out, but the same flavor would still be there 🙂

  3. Mmm … I think I could make this vegan. It looks delicious and the cilantro is a wonderful, flavorful addition. Thanks for sharing!

    1. Please let me know how you make it vegan 🙂 I am sure there are some other peeps who would love this option! Thank you!!

      1. You could use Veganaise and plain soy milk or almond milk. You can get thje Veganise at Whole Foods.

  4. I have a question regarding the mayo. I do not like mayo and was wondering if it would still taste good if I just used all Greek yogurt instead of part mayo and part yogurt?

    1. You can try Rachel. It might be a little more tangy, but it is worth a shot!

  5. you had me at cilantro! but lime and greek yogurt too? thank you for sharing, i’ll be trying this soon. have plenty of cilantro in the herb garden, and well, cilantro makes everything better!

    1. I agree! I wish I could find cilantro perfume! hehe

  6. How long will this keep?

    1. If sealed properly, mine has stayed good for a little over a week. Hope that helps!

  7. So delish! I had all ingredients on hand except the cilantro so I swapped it for some fresh mint and it turned out amazing! Cant wait to get creative with lunches this week!!! Thanks! 🙂

    1. Awesome Penny! Now I can’t wait to try mint 🙂 haha

  8. Christina says:

    I bet this is a great recipe for mayo lovers. I actually really don’t like mayo, but I thought all the other flavors would mask it sufficiently–they didn’t. I even added a Serrano pepper to zap my taste buds and distract from the mayo taste. It didn’t work. I ended up putting about a tsp of fiesta ranch spice mix to it, and it made the mayo taste bearable. I would just advise against calling this a “ranch,” because it is definitely a flavored mayo! I think next time I’ll use sour cream and Greek yogurt instead.

  9. This turned out incredible. Good on a salad and as a dip. My only recommendation is to leave out the milk. I found with it, it turned out to be a little too watery for my palate. Other than that, GREAT recipe. Lots of flavor.